Ajoblanco Recipe from Extremadura

Extremaduran ajoblanco is a delicious cold soup, ideal for hot days. For the summer it is a very fresh and simple starter to prepare, as well as healthy and economical. It is a dish that can be used, since bread from the day before is used, but the true touch of flavor that characterizes this recipe so much is that provided by the garlic. Of course, you have to be careful, because if the ajoblanco is too strong, the result would not be appropriate.

Extremaduran ajoblanco is a traditional dish of Extremaduran gastronomy that has many variations. Thus, depending on which area they do it in one way or another. In this case I have used milk, but there are those who do it with eggs. If you want to discover how to make ajoblanco from Extremadura, don’t miss the recipe that we share!

Ingredients to make Ajoblanco from Extremadura:

• 1 piece of bread with crumbs from the previous day
• 2 cloves of garlic
• 1 glass of milk
• 1 tomatoes
• 1 small glass of olive oil
• 1 dessert spoon of salt
• 1 cucumber
• 1 glass of water

How to make Ajoblanco from Extremadura:

1. In a bowl or in a wide mortar, crush the peeled garlic with a little salt. The result should be a paste.
2. Remove the crust from the bread, take out all the crumb and cut it into small pieces so that they dissolve better with the milk. Add the bread to the bowl of garlic, pour in the milk and let it soak well so that it is tender.
3. Mix the above ingredients well and stir until a paste forms. In Extremadura this mixture is known as “maxilla”. Add the oil little by little so that it binds like mayonnaise.
4. Trick: this step can be done with the electric mixer until everything is well crushed, although the typical thing is to do it by hand with the mortar.
5. Once the dough is mixed, add the water little by little until you get the Extremaduran ajoblanco with the degree of thickness that you like the most. Separately, chop a tomato, add a few pieces and mash them inside the ajoblanco to give it more flavor and color.
6. When it is to your liking, add salt and, if you want, a splash of vinegar and oil. Taste, rectify if necessary and leave it in the fridge until it is very cool.
7. On the other hand, chop the cucumber into small pieces and place them on a plate, along with the remaining tomato, so that each diner serves what they want.
8. Clever! Serve the ajoblanco from Extremadura and let each of the guests add the amount of cucumber and tomato that they want. Fruits such as grapes, apples or melons are also good garnishes. Likewise, the ajoblanco from Extremadura with chopped almonds instead of fruit is delicious, try it too!